In a large bowl, mix together butter, peanut butter, and marshmallow cream until smooth. Add in the powdered sugar, and mix until a thick dough forms.
Shape the mixture into ovals and set onto a plate. Freeze for at least 20 minutes. Place the chocolate chips into a microwave-safe bowl, and heat in the microwave in 30-second intervals, stirring well until it is fully melted and smooth.
Coat each peanut butter truffle in the chocolate and set onto a plate. Decorate into footballs with the icing. Let sit until it is completely set.
